RCI-MT.004.0059.001
Barbecued Chicken with Sweet Vinegar Sauce
This is the first Thai-style dish I ever attempted to make, after I 'discovered' how delicious Thai food is. This recipe is easy enough (for the beginner that I was 10 years ago) and the ingredients not too difficult to find.
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- chicken thigh fillets2 lbs
- ½ cup
- garlic4 clovescrushed
- 1 teaspoon
- 2 teaspoons
- 2 teaspoons
- 2 teaspoons
- chopped fresh cilantro1 tablespoonroot if possible
- 1 teaspoon
- fresh red chilies2 smallchopped
- 1 tablespoon
Method
1
Combine crushed garlic, cracked black peppercorns, sugar, turmeric, paprika, cilantro root, curry powder, and fresh red chilies in a bowl to form a paste.
2
Stir coconut milk and oil into the spice paste until well combined to create the marinade.
3
Pat the chicken thigh fillets dry with paper towels, then place them in a large mixing bowl or container.
4
Pour the marinade over the chicken and turn each piece to coat evenly on all sides. Cover and refrigerate for at least 15 minutes while preparing the grill.
15 minutes
5
Preheat a grill or barbecue to medium-high heat (approximately 400°F or 200°C).
6
Remove the chicken from the marinade, reserving the excess marinade in a small saucepan. Place chicken pieces on the hot grill.
7
Grill the chicken for 10–12 minutes on the first side without moving it, until it develops char marks and the surface is lightly caramelized.
12 minutes
8
Flip the chicken pieces and grill for another 10–12 minutes on the second side until cooked through and the internal temperature reaches 165°F (74°C).
12 minutes
9
While the chicken grills, heat the reserved marinade in the saucepan over medium-low heat, stirring occasionally, until it thickens slightly and becomes a glaze.
5 minutes
10
Transfer the grilled chicken to a serving plate and drizzle generously with the warm sweet vinegar sauce, or serve the sauce on the side for dipping.